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Topic: Recipe for Saint Albray? (Read 2561 times)

Saint Albray is a soft washed rind cheese from which the rind also contains PC and it's made from raw cow milk and is shaped like a flower. That I could find on the internet....Does anybody have a recipe for this one?

Nope. It seems that the mix between PC and a BL washed rind makes this one special. What about a Port Salut recipe with a pinch of PC, wait until the rind is white and then start washing with a mix of white wine, salt and BL?

You could probably go with either a basic port salut or camembert recipe as the base depending on whether you want to wash the curd or not, and how much moisture you would hope to retain. Vat innoculation with both PC and a B.L. strain. If you go with the port salut make, you could probably start washing the rind promptly and then spray on some PC brine with an atomizer once it starts to color up.

I'll be watching this thread with interest because I've been curious about a PC/BL combination. Usually it is geo rather than PC you find in conjunction with BL. I was considering incorporating all three into a make since many BL treatments include geo already, as in ARN or PLA.

Saint Albray is a cheese which comes from the Aquitaine region of France.Invented in 1976, the cheese is similar to Camembert cheese, it has the same attributes, but is not quite as strong. Made with pasteurized cow's milk, this popular cheese is ripened for 2 weeks and formed into a shape like the head of a flower with each "petal" forming a half pound of cheese. The "petals" are formed around a disk, when removed, it creates a hollow center giving the impression of the center of the flower. The cheese is also available in a 'petit' version, weighing 200g[1] (or 500g in England and Germany[2]) with a solid center.

From the images I saw I'd have to say the yellowing on the exterior is caused by a small amount of geo. I get the same on my Bries.

Have you thought about form factor in a substitute shape? I like that the photos above suggest a nice hunky block with a bit lower rind to paste ratio. Replicating that flower shape looks like it would entail a major shop project to craft a mold.

I hope we will hear more about your research and experiments with this style.

That's an easy one. Make a brie (high fat). Include PC (at maximum dosage levels), BL and ARN. After Day 2 dehoop brine in saturated solution containing ARN and BL. Make up a 3% brine solution with ARN, and BL. Dip the cheese for three days. Mature like a brie. The yeasts will grow under the white mould. There will be patches where the yeast shows through but much of the yeast showing in the photos you see on line is actually from where the white mould has been rubbed off during packaging and handling.

That's an easy one. Make a brie (high fat). Include PC (at maximum dosage levels), BL and ARN. After Day 2 dehoop brine in saturated solution containing ARN and BL. Make up a 3% brine solution with ARN, and BL. Dip the cheese for three days. Mature like a brie. The yeasts will grow under the white mould.

Now that's what I'm talking about! Right on Francois! I'm busting to try this, just too many bloomies coming up right now. Have to wait at least a week yet. I'll plan to make them a bit smaller though, Camembert molds I suppose. petite goats, petitei cheeses.